Cook the pasta:
Boil spaghetti in generously salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Sear the steak:
Season steak bites with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear for 3–4 minutes until browned and cooked to your liking. Remove and set aside.
Sauté the zucchini:
In the same skillet, add sliced zucchini and cook for 3–4 minutes until slightly tender and lightly golden. Remove and set aside with the steak.
Build the steakhouse cream sauce:
Reduce heat to medium and melt butter in the skillet. Add minced garlic and sauté for about 1 minute until fragrant. Pour in beef broth and simmer for 2 minutes, scraping up those flavorful browned bits. Stir in heavy cream and Italian seasoning. Simmer gently for 3–4 minutes until slightly thickened.
Add the parmesan:
Stir in parmesan until melted into a smooth, velvety sauce. Adjust seasoning to taste. Add a splash of reserved pasta water if needed for a silkier finish.
Bring it all together:
Return steak and zucchini to the skillet along with the cooked spaghetti. Toss gently until everything is coated in that rich, creamy garlic sauce. Let simmer together for 1–2 minutes so the flavors blend beautifully.
Garnish and serve:
Top with fresh parsley, cracked black pepper, red pepper flakes, and an extra sprinkle of parmesan. Serve warm and enjoy every creamy, steak-loaded bite with a fresh zucchini twist. 
Why It Works:
The zucchini adds freshness and texture that balances the rich parmesan cream sauce, while the seared steak delivers bold, savory depth. Combined with spaghetti that soaks up every drop, this dish brings steakhouse comfort with a bright, wholesome finish.
This one’s hearty, creamy, and perfectly balanced. 
